Categories: carrot, ginger, soup, vegetables
Ingredients
- 1 teaspoon oil
- 1 small sweet potato, peeled and diced
- 3 carrots, peeled, cut into 1-inch pieces
- 1 onion, diced
- 1 stalk celery, diced
- 1-inch knob grated ginger
- 1 quart roasted vegetable stock
- Salt and pepper to taste
Directions
-
In large skillet, heat oil, potato, carrots, onion, celery and ginger until soft and just begin to release juices. Add stock and simmer until vegetables are soft. Puree in blender. Season with salt and pepper. Place ladle of carrot soup in a soup bowl. Serve warm, topped with a dollop of Gingered Yogurt Crème Fraiche (below).
- Gingered Crème Fraiche: Stir together 1 (8-ounce) container nonfat yogurt, 2 tablespoons buttermilk and 1 tablespoon grated fresh ginger.
- Allow to sit at room temperature overnight. Refrigerate.